Add pork, stir to combine and marinate overnight, or at least 6 hours.

Place an 8-inch square pan half filled with water underneath the grill rack of your outdoor gas grill, directly on top of the burner. Turn heat to medium-low, or about 300. Remove pork from marinade, setting aside liquid.

Place pork segments on the grill rack directly above the pan of water. Close lid and cook for 2 to 2 1/2 hours, or until tender but not falling apart. Turn every half hour and baste well with reserved marinade.

During the last 30 minutes of cooking, open lid and place the peppers directly over a flame, almost charring the entire surface of each bell pepper, rotating often. Remove to a paper or plastic bag, seal and let steam until pork is done.

When ready, remove peppers, cut in half, remove seeds and cut as desired. Remove pork onto a platter and cut into desired sized strips. Toss both peppers and pork together and serve immediately.

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.